Name: No-Bake Blueberry Cheesecake
Prep time: 30 min
Cook time: 10 min
Total time: 6 h 40 min
Yield: 10 slices
Ingredients: 1 1/2 cups graham cracker crumbs; 6 tbsp unsalted butter, melted; 2 tbsp sugar; 16 oz cream cheese, softened; 2/3 cup powdered sugar; 1 tbsp lemon juice; 1 tsp vanilla extract; 1 1/4 cups cold heavy cream; 2 cups blueberries; 1/4 cup sugar; 1 tbsp lemon juice; 1 tsp cornstarch mixed with 1 tbsp water

Mise en place

Before you start

Soften the cream cheese at room temperature for 1 hour
Line the base of a 9-inch springform pan with parchment
Chill a mixing bowl for whipping the cream

Step by step

Method

Mix the cracker crumbs, melted butter and sugar, then press firmly into the base of the pan. Chill while you make the filling.
Beat the cream cheese, powdered sugar, lemon juice and vanilla until completely smooth.
In the chilled bowl, whip the cream to stiff peaks, then fold it into the cream cheese mixture in two additions.
Spread the filling over the crust, smooth the top and refrigerate for at least 6 hours, or overnight.
For the topping, simmer the blueberries, sugar and lemon juice over medium heat for 5 minutes, stir in the cornstarch mixture and cook 1 minute more until glossy. Cool completely.
Spoon the topping over the cheesecake just before serving and slice with a warm knife.

Notes & tips

Make the cheesecake up to 2 days ahead and add the topping on the day.
Swap the blueberries for cherries or raspberries.

No-Bake Blueberry Cheesecake

Before you start

Method

Notes & tips

More recipes to try

Fluffy Blueberry Banana Pancakes

Brown Butter Chocolate Chip Cookies

Roasted Tomato & Red Pepper Soup